Method for manufacturing beer-flavored beverages

Abstract

The present invention pertains to a method for producing a beer-flavored beverage, the method comprising at least a boiling step, wherein the boiling step includes aerating a raw material liquid with a gas in a state in which the temperature of the raw material liquid is kept below the boiling point of the raw material liquid.

Description

[Technical Field]

[0001] This invention relates to a method for producing a beer-flavored beverage. [Background technology]

[0002] In the production of beer-flavored beverages, a boiling process is typically performed, in which the raw material liquid, such as wort, is held at a high temperature (usually the boiling point) for a certain period of time. By holding the raw material liquid at a high temperature (usually the boiling point) for a certain period of time during the boiling process, various purposes are achieved, such as the change in hop bitterness components and their dissolution into the wort, thermal coagulation of proteins, an increase in wort color, the generation of reducing substances, sterilization of the wort, deactivation of enzymes, and the volatilization of volatile substances (e.g., off-flavors). Therefore, the boiling process is an important process that affects the quality of beer-flavored beverages, including their aroma and flavor.

[0003] Conventionally, the boiling process involves raising the temperature of the raw material liquid, such as wort, to its boiling point, and then maintaining that temperature while continuing to boil the liquid for 90 to 120 minutes. Therefore, the boiling process is the most energy-intensive process in the production of beer-flavored beverages. Several technologies have been proposed to reduce the energy required for the boiling process. For example, Patent Document 1 discloses a method for producing a beer-flavored beverage, which includes boiling a raw material liquid that has been held in a non-boiling state at 93°C or higher, so that the evaporation rate of the liquid per unit time is 5 to 7% / hour. [Prior art documents] [Patent Documents]

[0004] [Patent Document 1] Japanese Patent Publication No. 2015-216904 [Overview of the Initiative] [Problems that the invention aims to solve]

[0005] In the boiling process, by maintaining the raw material liquid in a non-boiling state, the energy required for the production of a beer-taste beverage can be significantly reduced. On the other hand, as described above, the boiling process is an important process that affects the quality such as the flavor of the beer-taste beverage. By maintaining the raw material liquid in a non-boiling state, there are problems in terms of the quality of the obtained beer-taste beverage, for example, the volatilization of off-flavors becomes insufficient.

[0006] Therefore, an object of the present invention is to provide a method for producing a beer-taste beverage that can produce a beer-taste beverage of sufficient quality while reducing the energy required for production.

Means for Solving the Problems

[0007] The present invention relates to a method for producing a beer-taste beverage, which includes at least a boiling process, and the boiling process includes passing a gas through a raw material liquid while maintaining the temperature of the raw material liquid below the boiling point.

[0008] Since the production method according to the present invention includes the above-described boiling process, it is possible to produce a beer-taste beverage of sufficient quality while reducing the energy required for production.

[0009] The above gas may be at least one selected from the group consisting of an inert gas and air, and may be at least one selected from the group consisting of nitrogen gas, carbon dioxide gas, argon gas, helium gas, neon gas, and air.

[0010] The flow rate of the above gas is 0.0003 Nm 3 / h or more and 0.0027 Nm 3 / h or less.

[0011] The above production method may further include a boiling process of maintaining the temperature of the raw material liquid below the boiling point without passing a gas.

[0012] The above raw material liquid may be, for example, wort.

[0013] The above manufacturing method may further include a fermentation step in which the pre-fermentation liquid is fermented with yeast after the boiling step.

[0014] The above manufacturing method may involve supplying gas into the raw material liquid through vents with a pore diameter of 1.0 mm or less. When the pore diameter is within this range, the contact efficiency between the gas and the raw material liquid is increased, and the aroma components related to off-flavors can be more reliably volatilized.

[0015] The present invention includes, for example, the following inventions: [1] It includes at least a boiling process, A method for producing a beer-flavored beverage, wherein the boiling step includes passing gas through the raw material liquid while maintaining the temperature of the raw material liquid below its boiling point. [2] The manufacturing method according to [1], wherein the gas is at least one selected from the group consisting of inert gases and air. [3] The manufacturing method according to [1] or [2], wherein the gas is at least one selected from the group consisting of nitrogen gas, carbon dioxide gas, argon gas, helium gas, neon gas, and air. [4] The flow rate of the aforementioned gas is 0.0003 Nm³ per liter of raw material liquid. 3 / h or more 0.0027Nm 3 A manufacturing method according to any of [1] to [3], wherein the value is less than or equal to / h. [5] The manufacturing method according to any one of [1] to [4], wherein the boiling step includes maintaining the temperature of the raw material liquid below the boiling point without passing gas through it. [6] The manufacturing method according to any one of [1] to [5], wherein the raw material liquid is wort. [7] The manufacturing method according to any one of [1] to [6], further comprising a fermentation step in which the pre-fermentation liquid is fermented with yeast after the boiling step. [8] The manufacturing method according to any one of [1] to [7], wherein the gas is supplied into the raw material liquid through a vent hole with a pore diameter of 1.0 mm or less. [Effects of the Invention]

[0016] According to the present invention, it is possible to provide a method for producing beer-flavored beverages that can be manufactured while reducing the energy required for production, while maintaining sufficient quality. [Modes for carrying out the invention]

[0017] The embodiments for carrying out the present invention will be described in detail below. However, the present invention is not limited to the following embodiments.

[0018] In this specification, "beer-flavored beverage" means a beverage having a beer-like flavor. Examples of beer-flavored beverages, though not limited to beer, include those classified as beer, sparkling alcoholic beverages, and other carbonated alcoholic beverages as defined in Article 3 of the Liquor Tax Act (Act No. 6 of 1953). Furthermore, beer-flavored beverages may also include beverages not classified as carbonated alcoholic beverages under the Liquor Tax Act, and soft drinks (e.g., non-alcoholic beer-flavored beverages). The beer-flavored beverages according to this embodiment are not limited to those exemplified above.

[0019] The method for producing a beer-flavored beverage according to this embodiment includes at least a boiling step. The boiling step is a step of obtaining a boiled liquid by holding a raw material liquid (e.g., wort) at a high temperature for a certain period of time. Conventionally, the boiling step is carried out by raising the temperature of the raw material liquid, such as wort, to its boiling point, and then continuing to boil the raw material liquid for 90 to 120 minutes while maintaining that temperature. On the other hand, in the manufacturing method according to this embodiment, instead of boiling for a predetermined time in the boiling step, gas is passed through the raw material liquid while the temperature of the raw material liquid is kept below its boiling point. Therefore, the boiling step in the manufacturing method according to this embodiment can also be called a high-temperature aeration step. The high-temperature aeration step is a step similar to the conventional boiling step, and can be carried out in the same way as the conventional boiling step, except that boiling for a predetermined time is not performed and gas is passed through the raw material liquid. In the following description, the boiling step in the manufacturing method according to this embodiment will be described as the boiling step according to this embodiment, but all of these can also be referred to as the high-temperature aeration step. It should be noted that the boiling process according to this embodiment does not exclude raising the temperature of the raw material liquid to the boiling point, and may include raising the temperature of the raw material liquid to the boiling point or maintaining the temperature of the raw material liquid at the boiling point for a certain period of time (shorter than the conventional boiling time).

[0020] The raw material liquid used in the boiling process according to this embodiment has undergone, for example, a saccharification process described later, and is usually at a lower temperature than at the time of the boiling process. Therefore, the process usually includes a step (heating step) to raise the temperature of the raw material liquid to the initial temperature of the raw material liquid in the boiling process before the start of the boiling process. Furthermore, the raw material liquid after the boiling process (post-boiled liquid) is used in, for example, a fermentation process and / or blending process described later, but the temperature required for the post-boiled liquid in these processes is usually lower than at the time of the boiling process. Therefore, the process usually includes a step (cooling step) to cool the post-boiled liquid to the temperature required for the next process after the boiling process. Cooling may be performed by allowing the raw material liquid to dissipate heat naturally in a non-heated state, or by cooling the raw material liquid via a cooling means in a non-heated state.

[0021] The boiling step according to this embodiment includes a step of passing gas through the raw material liquid while maintaining the temperature of the raw material liquid below its boiling point (hereinafter referred to as the "high-temperature aeration step"). The boiling step according to this embodiment may also include a step of maintaining the temperature of the raw material liquid below its boiling point without passing gas through it (hereinafter referred to as the "high-temperature holding step"). The high-temperature holding step is not necessarily an essential step, but by performing this step, reactions that proceed at high temperatures (for example, the conversion reaction from S-methylmethionine (SMM) to dimethyl sulfide (DMS)) can be sufficiently advanced. From this viewpoint, if the boiling step according to this embodiment includes a high-temperature holding step, it is preferable to perform the high-temperature aeration step after performing the high-temperature holding step. Furthermore, the high-temperature holding step and the high-temperature aeration step can be repeated.

[0022] Typically, the discrimination threshold for DMS in beer-flavored beverages is considered to be 0.05-0.06 mg / L (50-60 μg / L) (Reference: Basic Technology of Beer, edited by the Beer Brewers Association, published by the Japan Brewing Association). The manufacturing method according to this embodiment includes a boiling step according to this embodiment, so the DMS content in the resulting beer-flavored beverage is sufficiently reduced. Therefore, the DMS content in the beer-flavored beverage obtained by the manufacturing method according to this embodiment may be, for example, less than 60 μg / L, 50 μg / L or less, 40 μg / L or less, 35 μg / L or less, 30 μg / L or less, 25 μg / L or less, or 20 μg / L or less.

[0023] The gas supplied to the raw material liquid may be provided through vents with a diameter of 1.0 mm or less. In this specification, the diameter of a vent is defined as the diameter of a circle with the same area as the vent. The diameter of a vent may be, for example, 1.0 mm or less, 0.8 mm or less, 0.6 mm or less, 0.5 mm or less, 0.4 mm or less, or 0.3 mm or less. The diameter of a vent may also be, for example, 0.1 mm or more. When the diameter of the vent is within this range, the contact efficiency between the gas and the raw material liquid is increased, and the aroma components related to off-flavors can be more reliably volatilized. The number of vents is not particularly limited and should be set appropriately so that the gas is sufficiently and evenly supplied to the raw material liquid. As an example of the number of vents, consider the horizontal area of ​​the raw material liquid (1 m²). 2 For example, there may be one or more vents, 10 or more, or 100 or more. Also, the amount of raw material liquid per vent may be 10 L or more, 50 L or more, or 100 L or more. The shape of the vent may be, for example, roughly elliptical, roughly circular, elliptical or circular, or circular. The direction of ventilation to the raw material liquid may be perpendicular to the liquid surface, horizontal, or an angle between the two.

[0024] The method for passing gas through the raw material liquid is not particularly limited, but for example, a device for passing gas may be used. Such a device consists of, for example, a gas supply unit (e.g., a gas cylinder, a gas production unit, an air (atmosphere) intake unit, etc.), a gas transport unit (e.g., a hose, etc.) connected to the supply unit, and a vent unit connected to the transport unit for passing gas through the raw material liquid. The vent unit may, for example, have a container with a hollow section for receiving gas from the transport unit, and one or more vent holes provided in the container. The container constituting the vent unit may also be part of the transport unit. The diameter, number, and shape of the vent holes are as described above. The vent unit may also be placed at the bottom of a container for holding the raw material liquid (e.g., a boiling kettle). The vent unit may also be placed in the raw material liquid, thereby supplying gas into the raw material liquid through the vent holes. The device may further have a heating unit (e.g., a heater, etc.) for heating the gas being passed through. The heating section may be located in the middle of the conveying section, adjacent to the supply section, or adjacent to the ventilation section.

[0025] The heating step may involve heating the raw material liquid until it reaches the temperature set in the first step of the boiling process, i.e., the high-temperature aeration step or the high-temperature holding step, or it may involve heating it until it reaches a temperature exceeding the set temperature of the raw material liquid.

[0026] The temperature of the raw material liquid during the high-temperature aeration step only needs to be below the boiling point. This eliminates or significantly reduces the energy required to continuously boil the raw material liquid, thereby reducing the energy required for the manufacturing method according to this embodiment. Furthermore, by keeping the temperature below the boiling point, the content of malt aroma components and / or hop-derived aroma components can be controlled, as will be described later. There is no particular lower limit to the temperature of the raw material liquid during the high-temperature aeration step, but from the viewpoint of obtaining a better quality beer-flavored beverage, it may be, for example, 90.0°C or higher, provided that it is below the boiling point. From a similar perspective, the temperature of the raw material liquid when performing the high-temperature aeration step may be, for example, 90.5°C or higher, 91.0°C or higher, 91.5°C or higher, 92.0°C or higher, 92.5°C or higher, 93.0°C or higher, 93.5°C or higher, 94.0°C or higher, 94.5°C or higher, 95.0°C or higher, 95.5°C or higher, 96.0°C or higher, 96.5°C or higher, 97.0°C or higher, 97.5°C or higher, 98.0°C or higher, 98.5°C or higher, 99.0°C or higher, or 99.5°C or higher, provided that it is below the boiling point. A raw material liquid temperature below its boiling point is equivalent to the raw material liquid being in a non-boiling state, except in cases of overheating.

[0027] The duration of the high-temperature aeration step is not particularly limited and may be set appropriately according to the desired properties of the resulting beer-flavored beverage. Sufficient results can be obtained by performing the high-temperature aeration step for approximately the same duration as the boiling time in the conventional boiling process. From this perspective, the duration of the high-temperature aeration step may be, for example, 30 minutes to 150 minutes, 60 minutes to 120 minutes, 70 minutes to 110 minutes, or 80 minutes to 100 minutes.

[0028] In the high-temperature aeration step, gas is aerated into the raw material liquid. By aerating gas into the raw material liquid, the volatilization of volatile substances such as off-flavors is promoted, and a beer-taste beverage of sufficient quality can be obtained. There is no particular limitation on the type of gas to be aerated. For example, it may be at least one selected from the group consisting of inert gases and air. Examples of the inert gas include nitrogen gas, carbon dioxide gas, argon gas, helium gas, and neon gas.

[0029] As the gas to be aerated in the high-temperature aeration step, for example, it may be at least one selected from the group consisting of nitrogen gas, carbon dioxide gas, argon gas, helium gas, neon gas, and air. Also, from the perspective of reducing the CO2 emission amount, the gas to be aerated in the high-temperature aeration step may be at least one selected from the group consisting of nitrogen gas, argon gas, helium gas, neon gas, and air. Further, from the perspective that the quality of the beer-taste beverage obtained with less interaction with the raw material liquid becomes more excellent, the gas to be aerated in the high-temperature aeration step may be at least one selected from the group consisting of nitrogen gas, argon gas, helium gas, and neon gas. The type of gas to be aerated in the high-temperature aeration step can be appropriately selected according to the purpose.

[0030] Since the boiling step according to the present embodiment does not require energy input (for example, supply of steam for boiling the raw material liquid) for boiling the raw material liquid, it is expected that the emission amount of carbon dioxide gas during boiling can be reduced by up to about 99% compared with the conventional boiling step.

[0031] The flow rate of the gas to be aerated in the high-temperature aeration step is not particularly limited. For example, it may be 0.0001 Nm 3 / h or more and 0.01 Nm 3 / h or less per liter of the raw material liquid. From the perspective that the effect according to the present invention becomes more remarkable, the flow rate of the gas to be aerated in the high-temperature aeration step is 0.0002 Nm 3 / h or more and 0.004 Nm 3 / h or less, 0.0003 Nm 3 / h or more and 0.003 Nm 3 / h or less, or 0.0003Nm 3 / h or more 0.0027Nm 3 It can be less than or equal to / h.

[0032] The flow rate of gas aerated in the high-temperature aeration step is set at 0.0001 Nm³ per liter of raw material, from the perspective of increasing the content of malt aroma components in the resulting beer-flavored beverage and making the malt aroma more pronounced. 3 / h or more 0.002Nm 3 / h or less, 0.00015Nm 3 / h or more 0.0015Nm 3 / h or less, 0.0002Nm 3 / h or more 0.001Nm 3 / h or less, 0.0003Nm 3 / h or more 0.0009Nm 3 / h or less, 0.0001Nm 3 / h or more 0.0004Nm 3 / h or less, 0.0006Nm 3 / h or more 0.0012Nm 3 It can be less than or equal to / h.

[0033] Malt aroma components are characteristic aroma components of beers made with special malts such as caramel malt and dark malt. Specifically, examples include maltol, furaneol, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2,3-dimethylpyrazine, and guaiacol. Malt aroma components contained in beer-flavored beverages can be measured, for example, by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS). In the SPME-GC-MS method, measurement may also be performed using the standard addition method, which uses a calibration curve created by separately adding a standard solution to the sample.

[0034] The manufacturing method according to this embodiment includes a boiling step according to this embodiment, and by controlling the flow rate of the gas aerated in the high-temperature aeration step, the content of malt aroma components in the resulting beer-flavored beverage can be controlled. Among the malt aroma components, pyrazines (e.g., 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, and 2,3-dimethylpyrazine) show particularly significant changes in content depending on the gas flow rate. Therefore, the content of pyrazines in the resulting beer-flavored beverage may be used as an indicator of the malt aroma component content. As such an indicator, for example, it may be the total content of one or more pyrazines selected from the group consisting of 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, and 2,3-dimethylpyrazine. Alternatively, it may be the total content of two or more pyrazines selected from the group consisting of 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, and 2,3-dimethylpyrazine, or it may be the total content of all three pyrazines: 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, and 2,3-dimethylpyrazine.

[0035] Furthermore, when producing a light-colored beer-flavored beverage with a color of 15°EBC or less, the total content of all three pyrazines, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, and 2,3-dimethylpyrazine, in the resulting beer-flavored beverage may be, for example, 6.0 μg / L or more, 7.0 μg / L or more, 8.0 μg / L or more, 9.0 μg / L or more, 10.0 μg / L or more, 11.0 μg / L or more, 12.0 μg / L or more, and 30.0 μg / L or less, 25.0 μg / L or less, 20.0 μg / L or less, and 15.0 μg / L or less.

[0036] Furthermore, when producing a dark-colored beer-flavored beverage with a color of 80°EBC or higher, the total content of all three pyrazines, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, and 2,3-dimethylpyrazine, in the resulting beer-flavored beverage may be, for example, 40.0 μg / L or more, 45.0 μg / L or more, 50.0 μg / L or more, 55.0 μg / L or more, 60.0 μg / L or more, 65.0 μg / L or more, 70.0 μg / L or more, and 100.0 μg / L or less, 90.0 μg / L or less, 80.0 μg / L or less, 70.0 μg / L or less, and 60.0 μg / L or less.

[0037] The total content of all three pyrazines, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, and 2,3-dimethylpyrazine, in the beer-flavored beverage obtained by the manufacturing method according to this embodiment may be, for example, 120% or more, 140% or more, 160% or more, 180% or more, or 200% or more, relative to the total content of said pyrazines in the beer-flavored beverage obtained without performing the high-temperature aeration step.

[0038] The flow rate of gas aerated in the high-temperature aeration step is set at 0.001 Nm³ per liter of raw material liquid, from the viewpoint of allowing hop-derived aroma components in the resulting beer-flavored beverage to volatilize more sufficiently. 3 / h or more 0.01Nm 3 / h or less, 0.0015Nm 3 / h or more 0.005Nm 3 / h or less, 0.002Nm 3 / h or more 0.004Nm 3 / h or less, 0.0025Nm 3 / h or more 0.0035Nm 3 It can be less than or equal to / h.

[0039] Hop-derived aroma components are aroma components that migrate from hops to the raw material liquid. Specifically, examples include humulene, myrcene, linalool, isobutyl isobutyrate, isoamyl isobutyrate, 2-methylbutyl isobutyrate, citronellol, and geraniol. Hop-derived aroma components contained in beer-flavored beverages can be measured, for example, by the SPME-GC-MS method.

[0040] The flow rate of gas aerated in the high-temperature aeration step is set at 0.0001 Nm³ per liter of raw material, from the perspective of further emphasizing the hop-derived aroma components in the resulting beer-flavored beverage. 3 / h or more 0.002Nm 3 / h or less, 0.00015Nm 3 / h or more 0.0015Nm 3 / h or less, 0.0002Nm 3 / h or more 0.001Nm 3 / h or less, 0.0003Nm 3 / h or more 0.0009Nm 3 / h or less, 0.0001Nm 3 / h or more 0.0004Nm 3 / h or less, 0.0006Nm 3 / h or more 0.0012Nm 3 It can be less than or equal to / h.

[0041] The manufacturing method according to this embodiment includes a boiling step according to this embodiment, and by controlling the flow rate of the gas aerated in the high-temperature aeration step, the content of hop-derived aroma components in the resulting beer-flavored beverage can be controlled. Among the hop-derived aroma components, linalool, citronellol, and geraniol, in particular, show a significant change in content depending on the gas flow rate. Therefore, the content of linalool, citronellol, and geraniol in the resulting beer-flavored beverage may be used as an indicator of the content of hop-derived aroma components. As such an indicator, for example, it may be the total content of one or more aroma components selected from the group consisting of linalool, citronellol, and geraniol. Alternatively, it may be the total content of two or more aroma components selected from the group consisting of linalool, citronellol, and geraniol, or it may be the total content of all three aroma components: linalool, citronellol, and geraniol.

[0042] When controlling the flow rate of the gas aerated in the high-temperature aeration step to more sufficiently volatilize the hop-derived aroma components, the total content of all three aroma components, linalool, citronellol, and geraniol, in the resulting beer-flavored beverage may be, for example, 15.0 μg / L or less, 14.0 μg / L or less, 13.0 μg / L or less, 12.0 μg / L or less, 11.0 μg / L or less, and 3.0 μg / L or more, 4.0 μg / L or more, 5.0 μg / L or more, 6.0 μg / L or more, 7.0 μg / L or more, 8.0 μg / L or more, 9.0 μg / L or more, and 10.0 μg / L or more.

[0043] When controlling the flow rate of the gas aerated in the high-temperature aeration step to further emphasize the hop-derived aroma components, the total content of all three aroma components, linalool, citronellol, and geraniol, in the resulting beer-flavored beverage may be, for example, 11.0 μg / L or more, 12.0 μg / L or more, 13.0 μg / L or more, 14.0 μg / L or more, 15.0 μg / L or more, 20.0 μg / L or more, 30.0 μg / L or more, 40.0 μg / L or more, or 50.0 μg / L or more.

[0044] When controlling the flow rate of the gas aerated in the high-temperature aeration step to further emphasize the hop-derived aroma components and reduce DMS to a preferred range, the ratio of the total content of all three aroma components (linalool, citronellol, and geraniol) to the DMS content (unit: μg / L) in the resulting beer-flavored beverage may be, for example, 1.1 or higher, 1.2 or higher, 1.3 or higher, 1.4 or higher, 1.5 or higher, 1.6 or higher, 1.7 or higher, 1.8 or higher, 1.9 or higher, 2.0 or higher, 3.0 or higher, 4.0 or higher, or 5.0 or higher.

[0045] Furthermore, among the hop-derived aroma components, isobutyl isobutyrate, isoamyl isobutyrate, and 2-methylbutyl isobutyrate also show significant changes in content depending on the gas flow rate. Therefore, the content of isobutyl isobutyrate, isoamyl isobutyrate, and 2-methylbutyl isobutyrate in the resulting beer-flavored beverage may be used as an indicator of the hop-derived aroma component content. This indicator may be, for example, the total content of one or more aroma components selected from the group consisting of isobutyl isobutyrate, isoamyl isobutyrate, and 2-methylbutyl isobutyrate. Alternatively, it may be the total content of two or more aroma components selected from the group consisting of isobutyl isobutyrate, isoamyl isobutyrate, and 2-methylbutyl isobutyrate, or it may be the total content of all three aroma components: isobutyl isobutyrate, isoamyl isobutyrate, and 2-methylbutyl isobutyrate.

[0046] When controlling the flow rate of the gas aerated in the high-temperature aeration step to more sufficiently volatilize the hop-derived aroma components, the total content of all three aroma components—isobutyl isobutyrate, isoamyl isobutyrate, and 2-methylbutyl isobutyrate—in the resulting beer-flavored beverage may be, for example, 2.00 μg / L or less, 1.90 μg / L or less, 1.80 μg / L or less, 1.70 μg / L or less, and 1.60 μg / L or less. It may be less than or equal to μg / L, less than or equal to 1.50 μg / L, less than or equal to 1.40 μg / L, less than or equal to 1.30 μg / L, less than or equal to 1.20 μg / L, less than or equal to 1.10 μg / L, or less than or equal to 1.00 μg / L, and may be 0.10 μg / L or more, 0.20 μg / L or more, 0.30 μg / L or more, 0.40 μg / L or more, 0.50 μg / L or more, 0.60 μg / L or more, 0.70 μg / L or more, or 0.80 μg / L or more.

[0047] When controlling the flow rate of the gas aerated in the high-temperature aeration step to further emphasize the hop-derived aroma components, the total content of all three aroma components—isobutyl isobutyrate, isoamyl isobutyrate, and 2-methylbutyl isobutyrate—in the resulting beer-flavored beverage may be, for example, 1.00 μg / L or more, 1.50 μg / L or more, 2.00 μg / L or more, 2.50 μg / L or more, 3.00 μg / L or more, 4.00 μg / L or more, or 5.00 μg / L or more.

[0048] When controlling the flow rate of the gas aerated in the high-temperature aeration step to further emphasize the hop-derived aroma components and reduce the DMS to a preferred range, the ratio of the total content of all three aroma components (isobutyl isobutyrate, isoamyl isobutyrate, and 2-methylbutyl isobutyrate) to the DMS content (unit: μg / L) in the resulting beer-flavored beverage may be, for example, 0.05 or more, 0.10 or more, 0.15 or more, 0.20 or more, 0.25 or more, 0.30 or more, 0.35 or more, 0.40 or more, 0.45 or more, or 0.50 or more.

[0049] Furthermore, the high-temperature aeration step may include heating the raw material liquid as needed to maintain its temperature within a set temperature range. Heating the raw material liquid can be carried out according to conventional methods. Specifically, for example, this can be done by circulating steam or the like outside the container holding the raw material liquid. In addition, to maintain the temperature of the raw material liquid within a set temperature range, the gas being aerated may be preheated to raise its temperature as needed. Preheating the gas can be done, for example, by placing a heater in the gas flow path to heat the gas.

[0050] The temperature of the raw material liquid during the high-temperature holding step only needs to be below the boiling point. This eliminates or significantly reduces the energy required to keep the raw material liquid boiling, thereby reducing the energy required for the manufacturing method according to this embodiment. There is no particular lower limit to the temperature of the raw material liquid during the high-temperature holding step, but from the viewpoint of obtaining a better quality beer-flavored beverage, it may be, for example, 90.0°C or higher, provided that it is below the boiling point. From a similar perspective, the temperature of the raw material liquid when carrying out the high-temperature holding step may be, for example, 90.5°C or higher, 91.0°C or higher, 91.5°C or higher, 92.0°C or higher, 92.5°C or higher, 93.0°C or higher, 93.5°C or higher, 94.0°C or higher, 94.5°C or higher, 95.0°C or higher, 95.5°C or higher, 96.0°C or higher, 96.5°C or higher, 97.0°C or higher, 97.5°C or higher, 98.0°C or higher, 98.5°C or higher, 99.0°C or higher, or 99.5°C or higher, provided that it is below the boiling point.

[0051] The duration of the high-temperature holding step is not particularly limited and may be, for example, 70 minutes or less. The duration of the high-temperature holding step may be, for example, 65 minutes or less, 60 minutes or less, 55 minutes or less, 50 minutes or less, or 45 minutes or less. Alternatively, the duration of the high-temperature holding step may be, for example, 5 minutes or more, 10 minutes or more, 15 minutes or more, 20 minutes or more, 25 minutes or more, 30 minutes or more, 35 minutes or more, 40 minutes or more, or 45 minutes or more.

[0052] In the boiling process according to this embodiment, the high-temperature holding step and the high-temperature aeration step can be repeated. Furthermore, the boiling process according to this embodiment may start with the high-temperature holding step, start with the high-temperature aeration step, end with the high-temperature holding step, or end with the high-temperature aeration step. However, ending with the high-temperature aeration step is expected to more effectively volatilize the DMS. Specifically, in the boiling process according to this embodiment, for example, the high-temperature holding step, high-temperature aeration step, high-temperature holding step and high-temperature aeration step may be performed in this order, or the high-temperature aeration step, high-temperature holding step, high-temperature aeration step and high-temperature holding step may be performed in this order, or the high-temperature aeration step, high-temperature holding step, high-temperature aeration step and high-temperature aeration step may be performed in this order. The number of times the high-temperature holding step is repeated is not particularly limited and may be 2, 3, 4, 5, 6, 7, 8, 9, 10, or 11 or more times. The number of times the high-temperature ventilation step is repeated is not particularly limited and may be 2, 3, 4, 5, 6, 7, 8, 9, 10, or 11 or more times. The number of times the high-temperature holding step is repeated and the number of times the high-temperature ventilation step is repeated may be the same or different.

[0053] The raw material liquid used in the boiling process according to this embodiment may be a sugar-containing liquid. The sugar-containing liquid is a solution containing sugars that yeast can utilize, and specific examples include wort and syrup.

[0054] Hops may be added to the raw material liquid used in the boiling process according to this embodiment. Examples of hops that can be added include dried hops, hop pellets, and hop extract. Hops may also be processed hop products such as raw hops, hexahops, tetrahops, and isopropyl hop extract. When adding hops, there are no particular restrictions on the timing of the addition, but for example, hops may be added to the raw material liquid during the heating process, immediately before the boiling process, in the middle of the boiling process, or after the boiling process. Alternatively, hops may be added only during the heating process, only immediately before the boiling process, not during the boiling process, or not after the boiling process.

[0055] The raw material liquid used in the boiling process according to this embodiment can be obtained, for example, through a saccharification process. The saccharification process is a process in which the raw materials are mixed with water and then saccharified. The saccharification process may include, for example, a step of adjusting the temperature to 50 to 76°C after adding the raw materials and water, and maintaining that temperature. In this step, the temperature is maintained at 50 to 76°C for, for example, 1 to 200 minutes. This allows, for example, the saccharification of the raw materials to progress and soluble components to be dissolved, resulting in a saccharified liquid containing components necessary for yeast metabolism.

[0056] The manufacturing method according to this embodiment may include a filtration step after the saccharification step and before the boiling step, in which the saccharified liquid obtained in the saccharification step is filtered. The sugar-containing liquid subjected to the boiling step according to this embodiment may be the saccharified liquid obtained in the saccharification step, or it may be the filtered saccharified liquid obtained in the filtration step in which the saccharified liquid is filtered.

[0057] The beer-flavored beverage according to this embodiment may or may not contain malt as an ingredient. In this specification, malt refers to malt or processed malt products. Examples of malt include barley, wheat, rye, oats, oats, pearl oats, and oats. Examples of processed malt products include malt extract, malt, and malt extract. Malt extract is obtained by extracting malt extract containing sugars and nitrogen from malt. Malt is obtained by germinating malt. As malt, colored malt (e.g., caramel malt, crystal malt, dark malt, chocolate malt, coffee malt, etc.) produced by roasting or scorching at a relatively high temperature (e.g., about 120°C) during malt production may be used, or colored malt may not be used. Malt extract is obtained by extracting extract containing sugars and nitrogen from malt.

[0058] The beer-flavored beverage according to this embodiment may contain ingredients other than barley, or it may not contain ingredients other than barley. The ingredients other than barley may be, for example, grains such as corn, rice, and sorghum; potatoes and sweet potatoes; or plant-based ingredients such as soybeans and peas.

[0059] The beer-flavored beverage according to this embodiment may or may not contain hops as an ingredient. Hops include, for example, dried hops, hop pellets, and hop extract, as well as processed hop products such as raw hops, hexahops, tetrahops, and isopropyl hop extract.

[0060] The beer-flavored beverage according to this embodiment may contain sugars as an ingredient. Examples of sugars include liquid sugar and powdered sugars such as granulated sugar. When sugars are used, the ratio of sugars used (percentage of ingredients other than water and hops) may be, for example, 10% by mass or more, 15% by mass or more, 20% by mass or more, 25% by mass or more, 30% by mass or more, 35% by mass or more, or 40% by mass or more. Alternatively, the ratio of sugars used (percentage of ingredients other than water and hops) may be, for example, 50% by mass or less, 45% by mass or less, 40% by mass or less, 35% by mass or less, 30% by mass or less, 25% by mass or less, 20% by mass or less, 15% by mass or less, or 10% by mass or less.

[0061] The beer-flavored beverage according to this embodiment may also contain other ingredients commonly used in beverages, such as bittering agents, coloring agents, sweeteners, high-intensity sweeteners, antioxidants, acidulants, flavorings, and salts. Examples of bittering agents include, in addition to the hops mentioned above, iso-alpha acids, caffeine, gentian extract, peptides, theobromine, naringin, bitter oak extract, wormwood extract, and cinchona extract. Examples of coloring agents include caramel color, gardenia color, fruit juice color, vegetable color, and synthetic color. Examples of sweeteners include fructose-glucose liquid sugar, glucose, galactose, mannose, fructose, lactose, sucrose, maltose, glycogen, and starch. Examples of high-intensity sweeteners include neotame, acesulfame K, sucralose, saccharin, sodium saccharin, disodium glycyrrhizinate, cyclamate, dulcin, stevia, glycyrrhizin, thaumatin, monellin, aspartame, and alitame. Examples of antioxidants include vitamin C, vitamin E, and polyphenols. Examples of acidulants include phosphoric acid, lactic acid, DL-malic acid, citric acid, adipic acid, trisodium citrate, glucono delta-lactone, gluconic acid, potassium gluconate, sodium gluconate, succinic acid, monosodium succinate, disodium succinate, sodium acetate, DL-tartaric acid, L-tartaric acid, DL-sodium tartrate, L-sodium tartrate, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, and DL-sodium malate. Examples of salts include sodium chloride, acid potassium phosphate, acid calcium phosphate, ammonium phosphate, magnesium sulfate, calcium sulfate, potassium metabisulfite, calcium chloride, magnesium chloride, potassium nitrate, and ammonium sulfate. The timing of adding other raw materials can be set appropriately depending on the type of other raw material, for example, they may be added during the saccharification process, the post-fermentation process, or the blending process.

[0062] The beer-flavored beverage according to this embodiment may have a malt usage ratio (the proportion of malt in ingredients other than water and hops) of 0% by mass or more and 100% by mass or less. The malt usage ratio may be 10% by mass or more, 20% by mass or more, 30% by mass or more, 40% by mass or more, 50% by mass or more, 60% by mass or more, 65% by mass or more, 66% by mass or more, 67% by mass or more, 70% by mass or more, 80% by mass or more, 90% by mass or more, 95% by mass or more, 99% by mass or more, or 100% by mass. Alternatively, the malt usage ratio may be less than 100% by mass, 95% by mass or less, 90% by mass or less, 80% by mass or less, 70% by mass or less, 60% by mass or less, or 50% by mass or less.

[0063] The manufacturing method according to this embodiment may further include a fermentation step and / or a post-fermentation step, as necessary, after the boiling step. After the boiling step, a cooling step is included before the next step (e.g., the fermentation step or post-fermentation step). The cooling step is a step of cooling the post-boiled liquid until it reaches the temperature of the post-boiled liquid required for the next step.

[0064] The cooling step may include a removal step as needed. In the removal step, solids (troubles) in the boiled liquid are removed to obtain a purified liquid. The removal step can be carried out according to conventional methods. Specifically, the removal step can be carried out, for example, by allowing the boiled liquid to stand to precipitate insoluble solids contained in the boiled liquid. Examples of solids include heat-coagulated products produced in the boiling step, and hop residue if hops were added in the boiling step. The removal step may be carried out in a whirlpool. Hops as described above may be added to the boiled liquid in the removal step. In the removal step, the boiled liquid can be said to be naturally cooled as a result. After the removal step, the cooling step may further include a step of cooling the boiled liquid to the temperature required for the next step as needed. Cooling in the cooling step may be by allowing the boiled liquid to naturally dissipate heat in a non-heated state, or by cooling the boiled liquid via a cooling means in a non-heated state.

[0065] The fermentation process involves fermenting the pre-fermentation liquid (the liquid after boiling, or the purified liquid after the removal step) with yeast. The fermentation process can be carried out according to conventional methods. The fermentation process yields a post-fermentation liquid obtained by fermenting the pre-fermentation liquid with yeast. Specifically, the fermentation process involves inoculating the pre-fermentation liquid with yeast and fermenting it to obtain a post-fermentation liquid containing alcohol produced by the yeast. The yeast used in the fermentation process may be ordinary brewer's yeast.

[0066] In the manufacturing method according to this embodiment, the post-fermentation process may include a process of storing and aging the post-fermentation liquid (storage process) and a process of filtering the post-fermentation liquid (filtration process). These post-fermentation processes can be carried out according to conventional methods. By performing the filtration process, insoluble solids, yeast, etc. can be removed from the post-fermentation liquid.

[0067] In the manufacturing method according to this embodiment, as an additional post-fermentation step, heating (sterilization) or the like may be performed on the post-fermentation liquid (or the post-fermentation liquid after the filtration step).

[0068] The method for producing a beer-flavored beverage according to this embodiment may be not only the method of producing a beer-flavored beverage through fermentation with yeast, etc. (brewing method) as described above, but also the method of producing a beer-flavored beverage by mixing raw materials (blending method).

[0069] The compounding method includes, for example, a compounding step of compounding water, and optionally alcohol and / or other raw materials, into a raw material tank. In the compounding step, the boiled liquid obtained in the boiling step according to this embodiment (for example, the wort after boiling) may be used as part of the raw materials.

[0070] The compounding method may further include a filtration step of filtering a mixture obtained by mixing each component in the compounding step, a first sterilization step of sterilizing the filtrate filtered in the filtration step, a filling step of filling the sterilized filtrate sterilized in the first sterilization step into containers such as bottles, cans, or PET bottles, and a second sterilization step of sterilizing the filtrate filled into the containers along with the containers.

[0071] The blending process may involve mixing while stirring with a stirrer or similar device to ensure that each component is well combined. The filtration process can be carried out using, for example, a general filter or strainer. The first sterilization process may be carried out by plate sterilization, for example, from the viewpoint of processing speed, and is not limited to this method, as it can perform a similar process. The filling process may be carried out in a cleanroom that maintains a level of cleanliness that is normally maintained in beverage manufacturing. The second sterilization process can be carried out by heating the filtrate together with the container at a predetermined temperature and for a predetermined time. The first or second sterilization process may be a non-heating sterilization process. Examples of non-heating sterilization processes include ultraviolet (UV) sterilization. It is also possible to perform unsterilized filling without performing a sterilization process. Furthermore, if a carbonated beverage is to be produced, it is advisable to perform carbonation before the filling process, for example.

[0072] The beer-flavored beverage according to this embodiment may be a beer-flavored alcoholic beverage with an alcohol content of 1.0 v / v% or higher, or a beer-flavored non-alcoholic beverage with an alcohol content of less than 1.0 v / v%. In this specification, "alcohol" means ethanol unless otherwise specified.

[0073] If the beer-flavored beverage according to this embodiment is a beer-flavored alcoholic beverage, the alcohol content is not particularly limited and may be, for example, 1.0 v / v% or more, 2.0 v / v% or more, 3.0 v / v% or more, 3.5 v / v% or more, 4.0 v / v% or more, 4.5 v / v% or more, 5.0 v / v% or more, 5.5 v / v% or more, 6.0 v / v% or more, or 6.5 v / v% or more. Furthermore, the alcohol content of beer-flavored alcoholic beverages may be, for example, 20.0 v / v% or less, 15.0 v / v% or less, 10.0 v / v% or less, 9.0 v / v% or less, 8.0 v / v% or less, 7.0 v / v% or less, 6.5 v / v% or less, 6.0 v / v% or less, 5.5 v / v% or less, 5.0 v / v% or less, 4.5 v / v% or less, 4.0 v / v% or less, 3.5 v / v% or less, or 3.0 v / v% or less.

[0074] If the beer-flavored beverage according to this embodiment is a beer-flavored non-alcoholic beverage, the alcohol content is not particularly limited, but it should be less than 1.0 v / v%, and may be 0.9 v / v% or less, 0.8 v / v% or less, 0.7 v / v% or less, 0.6 v / v% or less, 0.5 v / v% or less, 0.4 v / v% or less, 0.3 v / v% or less, 0.2 v / v% or less, 0.1 v / v% or less, or less than 0.005 v / v% (0.00 v / v%). Furthermore, the alcohol content of the beer-flavored non-alcoholic beverage may be 0.1 v / v% or more, 0.2 v / v% or more, 0.3 v / v% or more, 0.4 v / v% or more, or 0.5 v / v% or more.

[0075] The alcohol content of the beer-flavored beverage according to this embodiment can be measured, for example, by the method described in "8.3.6 Beer, Alcohol (Alcoholizer Method)" or "8.3.7 Headspace GC-FID Method" of the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee [Analysis Committee] of the Beer Brewers Association, revised and augmented in 2013).

[0076] The bitterness value (BU) of the beer-flavored beverage according to this embodiment may be, for example, 0.0 or more and 50.0 or less. The BU of the beer-flavored beverage according to this embodiment may be, for example, 40.0 or less, 30.0 or less, 20.0 or less, or 15.0 or less, and may be 1.0 or more, 2.0 or more, 3.0 or more, 4.0 or more, 5.0 or more, 10.0 or more, 15.0 or more, 20.0 or more, or 25.0 or more. The bitterness value of the beer-flavored beverage according to this embodiment can be measured by the method described in "8.15 Bitterness Value" of the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee [Analysis Committee] of the Beer Brewers Association, revised and augmented in 2013). The bitterness value of the beer-flavored beverage according to this embodiment can be appropriately set within the above range by, for example, adjusting the type and amount of raw materials used.

[0077] The chromaticity of the beer-flavored beverage according to this embodiment may be 3.0°EBC or higher, 4.0°EBC or higher, 5.0°EBC or higher, 10.0°EBC or higher, 20.0°EBC or higher, 30.0°EBC or higher, 40.0°EBC or higher, 50.0°EBC or higher, 60.0°EBC or higher, 70.0°EBC or higher, 80.0°EBC or higher, or 90.0°EBC or higher, and may also be 150.0°EBC or lower, 120.0°EBC or lower, 100.0°EBC or lower, 80.0°EBC or lower, 60.0°EBC or lower, 50.0°EBC or lower, 40.0°EBC or lower, or 30.0°EBC or lower. The chromaticity of the beer-flavored beverage according to this embodiment can be measured by the method described in "8.8.2 Absorbance Method" of the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee [Analysis Committee] of the Beer Brewers Association, revised and augmented in 2013). The chromaticity of the beer-flavored beverage according to this embodiment can be appropriately set within the above range by, for example, adjusting the type and amount of raw materials used.

[0078] The beer-flavored beverage according to this embodiment may be a fermented beverage (fermented beer-flavored beverage) or a non-fermented beverage (non-fermented beer-flavored beverage). Fermented beverages are produced through fermentation using yeast, etc. Non-fermented beverages are produced without fermentation using yeast, etc. Non-fermented beverages also include beer-flavored beverages produced by blending alcohol (for example, spirits, distilled alcohol such as raw material alcohol) without fermentation using yeast, etc.

[0079] The beer-flavored beverage according to this embodiment may be non-carbonated or carbonated. Here, non-carbonated means that the gas pressure at 20°C is 0.049 MPa (0.5 kg / cm²). 2 This refers to a gas pressure of less than 0.049 MPa (0.5 kg / cm²) at 20°C, and foaming means that the gas pressure at 20°C is less than 0.049 MPa (0.5 kg / cm²). 2 This refers to a pressure of 0.294 MPa (3.0 kg / cm²) or higher. If it is to be foamy, the upper limit of the gas pressure is 0.294 MPa (3.0 kg / cm²). 2 It may be as low as 0.25 MPa (2.55 kg / cm²), 2 It can be set to that extent.

[0080] The beer-flavored beverage according to this embodiment can be provided in a container. Any airtight container is acceptable, and so-called metal containers (such as aluminum or steel cans or kegs) can be used. Alternatively, glass containers, PET bottles, paper containers, pouch containers, etc., can also be used. The capacity of the container is not particularly limited, and any currently available containers can be used. It is preferable to use a metal container because it can completely block gas, moisture, and light, and maintain stable quality at room temperature for a long period of time. [Examples]

[0081] The present invention will be described more specifically below based on examples; however, the present invention is not limited to the following examples. In the following test examples, the boiling point of the raw material liquid was all above 100°C.

[0082] [Test Example 1: Manufacturing and Evaluation of Beer-Flavored Beverages] (Test Example 1-1) Using malt (malt usage ratio of 50% by mass or more), corn, starch, rice, and brewing water, a saccharified liquid (saccharification process) and filtration of the saccharified liquid (filtration process) were carried out according to conventional methods to obtain a sugar-containing liquid. The obtained sugar-containing liquid was subjected to a heating process and a boiling process as described below. Hops were added to the sugar-containing liquid immediately before the boiling process.

[0083] The raw material liquid (sugar-containing liquid) was transferred to a boiling kettle and heated until its temperature reached the boiling point (heating step). Heating was then continued, and the temperature of the raw material liquid was maintained at the boiling point for 90 minutes (conventional boiling step).

[0084] The boiled liquid obtained (sugar-containing liquid after boiling) was subjected to a conventional method, where heating was stopped and the raw material liquid was allowed to stand to precipitate the trube (removal step). Subsequently, the raw material liquid was cooled (cooling step), fermentation was carried out with yeast (fermentation step), and the post-fermentation liquid was aged by storage (storage step) to obtain the beer-flavored beverage of Test Example 1-1 (color 7.1°EBC, bitterness value (BU) 19.8, pH 4.4, alcohol content 4.9v / v%).

[0085] (Test Example 1-2) A beer-flavored beverage (color 7.3°EBC, BU 15.8, pH 4.4, alcohol content 4.9v / v%) for Test Example 1-2 was obtained in the same manner as in Test Example 1-1, except that the heating and boiling processes were modified as follows.

[0086] The raw material liquid (sugar-containing liquid) was transferred to a boiling kettle and heated until its temperature reached 100°C (heating step). Heating was immediately stopped, and the temperature of the raw material liquid was maintained between 98°C and 100°C for 60 minutes (high-temperature holding step). During the high-temperature holding step, if the temperature of the raw material liquid fell below 98°C, heating was resumed, and once it reached 100°C, heating was stopped, and the temperature of the raw material liquid was maintained between 98°C and 100°C. Next, with the temperature of the raw material liquid maintained between 95°C and 100°C, 0.0015 Nm³ per liter of raw material liquid was added. 3 Nitrogen gas was passed through the raw material liquid at a flow rate of / h (high-temperature aeration step). The high-temperature aeration step was carried out for 90 minutes. During the high-temperature aeration step, if the temperature of the raw material liquid fell below 95°C, it was heated again, and when it reached 100°C, heating was stopped, maintaining the temperature of the raw material liquid between 95°C and 100°C. After that, the flow of nitrogen gas was stopped.

[0087] (Test Examples 1-3) In the high-temperature aeration step, air was used instead of nitrogen gas, but otherwise the process was the same as in Test Example 1-2 to obtain the beer-flavored beverage of Test Example 1-3 (color 7.7°EBC, BU 15.3, pH 4.4, alcohol content 4.9 v / v%).

[0088] <Measurement of color, bitterness value (BU), and pH> The color of the obtained beer-flavored beverages was measured in accordance with the method described in "8.8.2 Absorbance Method" of the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee [Analysis Committee] of the Beer Brewers Association, revised and enlarged in 2013).

[0089] The bitterness value (BU) of the obtained beer-flavored beverages was measured according to the method described in "8.15 Bitterness Value" of the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee [Analysis Committee] of the Beer Brewers Association, revised and enlarged in 2013).

[0090] The pH of the obtained beer-flavored beverage was measured according to the method described in "8.7 pH" of the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee [Analysis Committee] of the Beer Brewers Association, revised and enlarged in 2013).

[0091] The alcohol content of the obtained beer-flavored beverages was measured according to the method described in "8.3.6 Beer, Alcohol (Alcoholizer Method)" or "8.3.7 Headspace GC-FID Method" of the Revised BCOJ Beer Analysis Method (published by the Japan Brewing Association, edited by the International Technical Committee [Analysis Committee] of the Beer Brewers Association, revised and augmented in 2013).

[0092] <Measurement of aroma components> The hop-derived aroma components in the obtained beer-flavored beverage were measured by SPME-GC-MS. Off-flavor related aroma components (dimethyl sulfide, S-methylmethionine, dimethyl sulfoxide) were measured by headspace GC-MS. The results are shown in Table 1.

[0093] [Table 1]

[0094] As shown in Table 1, compared to the beer-flavored beverage of Test Example 1-1 (control) which was subjected to a conventional boiling process, the beer-flavored beverages of Test Examples 1-2 and 1-3, which were subjected to a boiling process that included a high-temperature aeration step in which gas (nitrogen gas or air) was passed through while maintaining a temperature below the boiling point and at a high temperature (95°C or higher but less than 100°C), had a higher content of hop-derived aroma components (from humulene to 2-methylbutyl isobutyrate), while the content of off-flavor-related aroma components (dimethyl sulfide, S-methylmethionine, dimethyl sulfoxide) was about the same. Furthermore, the content of off-flavor-related aroma components was below the threshold in all cases. From the results shown in Table 1, it can be seen that by performing a high-temperature aeration step instead of boiling, hop-derived aroma components were enhanced, and off-flavor-related aroma components were sufficiently volatilized.

[0095] [Test Example 2: Manufacturing and Evaluation of Beer-Flavored Beverages] (Test Example 2-1) Using malt (malt usage ratio of 50% by mass or more), corn, starch, rice, and brewing water, a saccharified liquid (saccharification process) and filtration of the saccharified liquid (filtration process) were carried out according to conventional methods to obtain a sugar-containing liquid. The obtained sugar-containing liquid was subjected to a heating process and a boiling process as described below. Hops were added to the sugar-containing liquid immediately before the boiling process.

[0096] The raw material liquid (sugar-containing liquid) was transferred to a boiling kettle and heated until its temperature reached the boiling point (heating step). Heating was then continued, and the temperature of the raw material liquid was maintained at the boiling point for 90 minutes (conventional boiling step).

[0097] The boiled liquid obtained (sugar-containing liquid after boiling) was subjected to a conventional method, where heating was stopped and the raw material liquid was allowed to stand to precipitate the trube (removal step). Subsequently, the raw material liquid was cooled (cooling step), fermentation was carried out with yeast (fermentation step), and the post-fermentation liquid was aged by storage (storage step) to obtain the beer-flavored beverage of Test Example 2-1 (color 7.8°EBC, BU 19.1, pH 4.3, alcohol content 4.9v / v%).

[0098] (Test Example 2-2) A beer-flavored beverage (color 8.1°EBC, BU 17.2, pH 4.3, alcohol content 4.9v / v%) for Test Example 2-2 was obtained in the same manner as in Test Example 2-1, except that the heating and boiling processes were modified as follows.

[0099] The raw material liquid (sugar-containing liquid) was transferred to a boiling kettle and heated until it reached 100°C (heating step). Heating was immediately stopped, and the temperature of the raw material liquid was maintained between 98°C and 100°C for 60 minutes (high-temperature holding step). During the high-temperature holding step, if the temperature of the raw material liquid fell below 98°C, heating was resumed, and once it reached 100°C, heating was stopped, and the temperature of the raw material liquid was maintained between 98°C and 100°C. Next, with the temperature of the raw material liquid maintained between 95°C and 100°C, 0.0010 Nm³ per liter of raw material liquid was added. 3 Nitrogen gas was passed through the raw material liquid at a flow rate of / h (high-temperature aeration step). The high-temperature aeration step was carried out for 90 minutes. During the high-temperature aeration step, if the temperature of the raw material liquid fell below 95°C, it was heated again, and when it reached 100°C, heating was stopped, maintaining the temperature of the raw material liquid between 95°C and 100°C. After that, the flow of nitrogen gas was stopped.

[0100] (Test Example 2-3) In the high-temperature aeration step, air was used instead of nitrogen gas, but otherwise the procedure was the same as in Test Example 2-2 to obtain the beer-flavored beverage of Test Example 2-3 (color 8.4°EBC, BU 18.2, pH 4.3, alcohol content 4.9 v / v%).

[0101] <Measurement of color, bitterness value (BU), and pH> The color, bitterness value (BU), pH, and alcohol content of the obtained beer-flavored beverage were measured using the same method as in Test Example 1.

[0102] <Measurement of aroma components> The aroma components in the obtained beer-flavored beverage were measured using the same method as in Test Example 1. The results are shown in Table 2.

[0103] [Table 2]

[0104] As shown in Table 2, compared to the beer-flavored beverage of Test Example 2-1 (control) which was subjected to a conventional boiling process, the beer-flavored beverages of Test Examples 2-2 and 2-3, which were subjected to a boiling process that included a high-temperature aeration step in which gas (nitrogen gas or air) was passed through while maintaining a temperature below the boiling point and at a high temperature (95°C or higher but less than 100°C), had a higher content of hop-derived aroma components (from humulene to 2-methylbutyl isobutyrate), while the content of off-flavor-related aroma components (dimethyl sulfide, S-methylmethionine, dimethyl sulfoxide) was about the same. Furthermore, the content of off-flavor-related aroma components was below the threshold in all cases. From the results shown in Table 2, it can be seen that by performing a high-temperature aeration step instead of boiling, hop-derived aroma components were enhanced, and off-flavor-related aroma components were sufficiently volatilized.

[0105] [Test Example 3: Manufacturing and Evaluation of Beer-Flavored Beverages] Test Example 3 was conducted on a larger scale than the other test examples. As a result, in Test Examples 3-2 and 3-3, the range of temperature change (temperature drop) in the high-temperature holding step and high-temperature ventilation step was small, and the temperature was maintained within the set range without reheating the raw material liquid.

[0106] (Test Example 3-1) Using malt (malt usage ratio of 50% by mass or more), corn, starch, rice, and brewing water, a saccharified liquid (saccharification process) and filtration of the saccharified liquid (filtration process) were carried out according to conventional methods to obtain a sugar-containing liquid. The obtained sugar-containing liquid was subjected to a heating process and a boiling process as described below. Hops were added to the sugar-containing liquid immediately before the boiling process.

[0107] The raw material liquid (sugar-containing liquid) was transferred to a boiling kettle and heated until its temperature reached the boiling point (heating step). Heating was then continued, and the temperature of the raw material liquid was maintained at the boiling point for 90 minutes (conventional boiling step).

[0108] The obtained boiled liquid (sugar-containing liquid after boiling) was subjected to a conventional method, where heating was stopped and the raw material liquid was allowed to stand to precipitate the trube (removal step). In the removal step, it can be said that natural cooling occurred as a result. Subsequently, the raw material liquid was cooled (cooling step), fermentation was carried out by yeast (fermentation process), and the process of storing and aging the fermented liquid (storage process) was carried out to obtain the beer-flavored beverage of Test Example 3-1 (color 6.3°EBC, BU 23.7, pH 4.4, alcohol content 5.0 v / v%).

[0109] (Test Example 3-2) A beer-flavored beverage (color 6.2°EBC, BU 23.0, pH 4.4, alcohol content 5.0 v / v%) for Test Example 3-2 was obtained in the same manner as in Test Example 3-1, except that the heating and boiling processes were modified as follows.

[0110] The raw material liquid (sugar-containing liquid) was transferred to a boiling kettle and heated until it reached 100°C (heating step). Heating was immediately stopped, and the temperature of the raw material liquid was maintained between 98°C and 100°C for 60 minutes (high-temperature holding step). Then, with the temperature of the raw material liquid maintained between 95°C and 100°C, 0.0004 Nm³ per liter of raw material liquid was added. 3 Nitrogen gas was aerated into the raw material liquid at a flow rate of 1 / h (high-temperature aeration step). The nitrogen gas was aerated using a jig (aeration unit) connected to the end of a hose (transportation unit) connected to a gas cylinder (supply unit) that supplied the nitrogen gas. The jig was donut-shaped with a hollow section and had 16 circular aeration holes with a diameter of 0.3-0.4 mm, spaced almost equally apart. The jig was placed in the raw material liquid so that the gas could be aerated throughout the entire boiling kettle. The high-temperature aeration step was carried out for 90 minutes. After that, the aeration of nitrogen gas was stopped.

[0111] (Test Example 3-3) In the high-temperature aeration step, air was used instead of nitrogen gas, but otherwise the procedure was the same as in Test Example 3-2 to obtain the beer-flavored beverage of Test Example 3-3 (color 6.5° EBC, BU 25.3, pH 4.4, alcohol content 5.0 v / v%).

[0112] <Measurement of color, bitterness value (BU), and pH> The color, bitterness value (BU), pH, and alcohol content of the obtained beer-flavored beverage were measured using the same method as in Test Example 1.

[0113] <Measurement of aroma components> The aroma components in the obtained beer-flavored beverage were measured using the same method as in Test Example 1. The results are shown in Table 3.

[0114] <Measurement of malt aroma components> The malt aroma components in the obtained beer-flavored beverage were measured by the SPME-GC-MS method using the standard addition method. The results are shown in Table 3.

[0115] [Table 3]

[0116] As shown in Table 3, compared to the beer-flavored beverage of Test Example 3-1 (control) which was subjected to a conventional boiling process, the beer-flavored beverages of Test Examples 3-2 and 3-3, which were subjected to a boiling process that included a high-temperature aeration step in which gas (nitrogen gas or air) was passed through while maintaining a temperature below the boiling point and at a high temperature (95°C or higher but less than 100°C), had a slightly higher content of hop-derived aroma components (linalool) and similar levels of off-flavor-related aroma components (dimethyl sulfide, S-methylmethionine, dimethyl sulfoxide). Furthermore, the content of off-flavor-related aroma components was below the threshold in all cases. From the results shown in Table 3, it can be seen that by performing a high-temperature aeration step instead of boiling, hop-derived aroma components were enhanced, and off-flavor-related aroma components were sufficiently volatilized.

[0117] Furthermore, as shown in Table 3, compared to the beer-flavored beverage of Test Example 3-1 (control) which was subjected to a conventional boiling process, the beer-flavored beverages of Test Examples 3-2 and 3-3, which were subjected to a boiling process that included a high-temperature aeration step in which gas (nitrogen gas or air) was passed through while being maintained at a high temperature (95°C or higher but less than 100°C) below the boiling point, tended to have a higher content of malt aroma components (from maltol to guaiacol). From the results shown in Table 3, it can be seen that by performing a high-temperature aeration step instead of boiling, the content of malt aroma components can be increased, resulting in a beer-flavored beverage with a stronger malt aroma.

[0118] Furthermore, the energy required for 90 minutes of boiling using the same equipment as in Test 3 (with an evaporation rate of 6%) is approximately 830 MJ / batch. On the other hand, under the conditions of Test Examples 3-2 and 3-3 (ventilation), the energy required for 90 minutes of boiling can be reduced by an amount equivalent to that required. After converting the energy required for 90 minutes of boiling to the amount of steam, the CO2 emissions are calculated to be 38.02 kg / batch. Meanwhile, under the conditions of Test Examples 3-2 and 3-3 (ventilation), the CO2 emissions are calculated from the amount of gas (nitrogen gas or air) used for ventilation in the same equipment to be 0.495 kg / batch and 0.135 kg / batch, respectively, resulting in CO2 reduction rates of 98.7% and 99.6%, respectively.

[0119] [Test Example 4: Manufacturing and Evaluation of Beer-Flavored Beverages] (Test Example 4-1) Using malt (malt usage ratio of 50% by mass or more), corn, starch, rice, and brewing water, a saccharified liquid (saccharification process) and filtration of the saccharified liquid (filtration process) were carried out according to conventional methods to obtain a sugar-containing liquid. The obtained sugar-containing liquid was subjected to a heating process and a boiling process as described below. Hops were added to the sugar-containing liquid immediately before the boiling process.

[0120] The raw material liquid (sugar-containing liquid) was transferred to a boiling kettle and heated until its temperature reached the boiling point (heating step). Heating was then continued, and the temperature of the raw material liquid was maintained at the boiling point for 90 minutes (conventional boiling step).

[0121] The obtained boiled liquid (sugar-containing liquid after boiling) was subjected to a conventional method, where heating was stopped and the raw material liquid was allowed to stand to precipitate the trube (removal step). In the removal step, it can be said that natural cooling occurred as a result. Subsequently, the raw material liquid was cooled (cooling step), fermentation was carried out by yeast (fermentation process), and the process of storing and aging the fermented liquid (storage process) was carried out to obtain the beer-flavored beverage of Test Example 4-1 (color 9.5°EBC, BU 21.8, pH 4.3, alcohol content 4.9v / v%).

[0122] (Test Example 4-2) A beer-flavored beverage (color 9.8°EBC, BU 22.3, pH 4.3, alcohol content 4.9v / v%) for Test Example 4-2 was obtained in the same manner as in Test Example 4-1, except that the heating and boiling processes were modified as follows.

[0123] The raw material liquid (sugar-containing liquid) was transferred to a boiling kettle and heated until it reached 100°C (heating step). Heating was immediately stopped, and the temperature of the raw material liquid was maintained between 98°C and 100°C for 60 minutes (high-temperature holding step). During the high-temperature holding step, if the temperature of the raw material liquid fell below 98°C, heating was resumed, and once it reached 100°C, heating was stopped, and the temperature of the raw material liquid was maintained between 98°C and 100°C. Next, with the temperature of the raw material liquid maintained between 95°C and 100°C, 0.0003 Nm³ per liter of raw material liquid was added. 3 Nitrogen gas was passed through the raw material liquid at a low flow rate of / h (high-temperature aeration step). The high-temperature aeration step was carried out for 90 minutes. During the high-temperature aeration step, if the temperature of the raw material liquid fell below 95°C, it was heated again, and when it reached 100°C, heating was stopped, maintaining the temperature of the raw material liquid between 95°C and 100°C. After that, the flow of nitrogen gas was stopped.

[0124] (Test Example 4-3) In the high-temperature aeration step, the nitrogen gas flow rate is set to 0.0009 Nm³ per liter of raw material liquid. 3 Except for replacing the value with / h (flow rate), the same procedure as in Test Example 4-2 was used to obtain the beer-flavored beverage of Test Example 4-3 (color 9.8°EBC, BU 20.9, pH 4.4, alcohol content 4.9v / v%).

[0125] (Test Example 4-4) In the high-temperature aeration step, the nitrogen gas flow rate is set to 0.0027 Nm³ per liter of raw material liquid. 3 Except for replacing the flow rate with / h (high flow rate), the same procedure as in Test Example 4-2 was used to obtain the beer-flavored beverage of Test Example 4-4 (color 10.0° EBC, BU 21.7, pH 4.3, alcohol content 4.9 v / v%).

[0126] <Measurement of color, bitterness value (BU), and pH> The color, bitterness value (BU), pH, and alcohol content of the obtained beer-flavored beverage were measured using the same method as in Test Example 1.

[0127] <Measurement of aroma components> The aroma components in the obtained beer-flavored beverage were measured using the same method as in Test Example 1. The results are shown in Table 4.

[0128] <Measurement of malt aroma components> The malt aroma components in the obtained beer-flavored beverage were measured using the same method as in Test Example 3. The results are shown in Table 4.

[0129] [Table 4]

[0130] As shown in Table 4, compared to the beer-flavored beverage in Test Example 4-1 (control) which underwent a conventional boiling process, the beer-flavored beverages in Test Examples 4-2 to 4-4, which underwent a boiling process that included a high-temperature aeration step in which gas (nitrogen gas or air) was passed through while maintaining a temperature below the boiling point and at a high temperature (95°C or higher but less than 100°C), had similar or slightly higher content of hop-derived aroma components (from myrcene to 2-methylbutyl isobutyrate) and malt aroma components (from maltol to guaiacol), and similar content of off-flavor related aroma components (dimethyl sulfide, S-methylmethionine, dimethyl sulfoxide). Furthermore, the content of off-flavor related aroma components was below the threshold in all cases. From the results shown in Table 4, it can be seen that by performing a high-temperature aeration step instead of boiling, the hop-derived and malt aroma components were emphasized in the beer-flavored beverages of Test Examples 4-2 to 4-3, and the off-flavor related aroma components were sufficiently volatilized. Furthermore, in the beer-flavored beverage of Test Example 4-4, hop-derived aroma components, malt aroma components, and aroma components related to off-flavors were sufficiently dispersed.

Claims

1. It includes at least a boiling process, The boiling step includes maintaining the temperature of the raw material liquid at 90.0°C or higher but below its boiling point, passing gas through the raw material liquid, and maintaining the temperature of the raw material liquid at 90.0°C or higher but below its boiling point without passing gas through it. The gas is at least one selected from the group consisting of inert gases and air. A method for producing a beer-flavored beverage, wherein the raw material liquid contains malt and hops.

2. The manufacturing method according to claim 1, wherein the gas is at least one selected from the group consisting of nitrogen gas, carbon dioxide gas, argon gas, helium gas, neon gas, and air.

3. The flow rate of the aforementioned gas is 0.0003 Nm per liter of raw material liquid. ３ / h or more 0.0027Nm ３ The manufacturing method according to claim 1 or 2, wherein the value is less than or equal to / h.

4. The manufacturing method according to claim 1 or 2, wherein the raw material liquid is wort.

5. The manufacturing method according to claim 1 or 2, further comprising a fermentation step in which the pre-fermentation liquid is fermented with yeast after the boiling step.

6. The manufacturing method according to claim 1 or 2, wherein the gas is supplied into the raw material liquid through a vent hole with a pore diameter of 1.0 mm or less.

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